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Too many adjectives. Fine dining restaurants usually avoid loading down the description like that. The only adjective likely to make it onto the menu at a whit
by jfengel 2y ago
Too many adjectives. Fine dining restaurants usually avoid loading down the description like that.
The only adjective likely to make it onto the menu at a white-tablecloth restaurant is "house made", and even that would be on thin ice. The chef would prefer that you just know that of course he's making his own ketchup.
There's a great chapter on this in Dan Jurafsky's book:
https://web.stanford.edu/~jurafsky/thelanguageoffood.html https://web.stanford.edu/~jurafsky/thelanguageoffood.html
(The book is almost ten years old, but the trends have only exaggerated since then.)
- JohnFen 2y agoI've long been fascinated by the wording on menus. One of my favorite little surprising factoids is that an adjective you'll almost never find in a high-end restaurant is "fresh", although you'll often find it at less pretentious restaurants. The reason being that customers of high-end restaurants assume that everything being sold is fresh. If it has to be pointed out in a menu description, that implies that the other items are not fresh or that there's some reason why the place needs to point out a quality that is table stakes. It therefore raises doubt about the quality of the restaurant.